Kale Pomegranate Salad With Pecans Recipes

RAW KALE SALAD WITH FETA, APPLES, AND PECANS

Raw Kale Salad with Feta, Apples, and Pecans image

I have never used raw kale for anything except juicing, so I was really pleased that my first attempt at making a salad with it was a success. Even though I see variations of this recipe on menus all the time, I was not sure how it would work for me in a salad, so I was a bit intimidated. Browsing through the internet I found an article on massaging kale and I decided to give it a try. This is an absolute MUST if you do not want to feel like you are eating plastic. It was so good, I will have to make it again and try it out on my finicky family.

Provided by GurlieGyrl

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

½ tablespoon olive oil
½ cup pecan halves
1 packet stevia powder
¼ teaspoon chipotle powder
2 bunches kale, stemmed and coarsely chopped
1 tablespoon olive oil
½ teaspoon salt
1 apple, diced
½ cup crumbled feta cheese

Steps:

Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 20.4 g, Fiber 6.6 g, Protein 11.4 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 4.9 g

PERSIMMON, POMEGRANATE, AND MASSAGED KALE SALAD

Persimmon, Pomegranate, and Massaged Kale Salad image

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

Provided by VeggieCravings

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.2 g, Fat 17.8 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 2.7 g, Sodium 428.7 mg, Sugar 13 g

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